Affogatos, light bites and cocktails are the name of the game at The Affogato Lounge at KēSa House.
When you’re out on the town and done devouring the great eats of Keong Saik, don’t leave just yet. Adjourn to The Affogato Lounge at KēSa House. Unusual affogatos and then some make this all-day cafe a good choice for dessert and a nightcap.
Founders Kelly Tang and Pearly Ong didn’t start out thinking that they would have an affinity with affogatos. One worked in events and marketing while the other was in sales. But on a trip to Melbourne, a chance meeting with a coffee roaster left them intrigued by the art of coffee. They soon went into the coffee distributor business.
Saya Kelly, “With access to a variety of beans, we started thinking about innovative ways to broaden people’s perceptions about how coffee could be enjoyed. We thought there was no better way than starting with a dessert concept. Affogato has traditionally been a shot of espresso poured over a scoop of vanilla ice cream but there is so much more we can expand from that. We want to reinvent the classics.”
Enter The Affogato Bar at Cluny Court two years ago and now The Affogato Lounge at KēSa House, which has an expanded menu that includes light bites such as the spicy Italian panini ($15) and the blue swimmer crab quiche ($13).
This branch also uses coffee beans from Ozone Coffee Roasters in New Zealand, a coffee company that grew from a small roastery in a surf town to one that has spawned cafes and roasteries in London as well. The deliciously rich Dark Mocha (from $5.50) for instance, uses Ozone’s Empire blend, redolent of chocolate and caramel, with West Coast Cocoa’s Dark Deluxe cocoa blend.
As for the affogato stars of the show, expect new renditions made with homemade ice cream, Ozone coffee blends and some local inspiration. One example is Coco Black ($17). Inspired by the local dessert pulut hitam or black glutinous rice with coconut milk and palm sugar, the rich and coconutty pulut hitam affogato comes with a coconut ice cream drizzled with Ozone’s Empire blend and served with kaya bread pudding. Just as enticing is Tiramisu ($20), made up of dark espresso ice cream, mascarpone and brown sugar, served with a double shot of Ozone’s toffee and dark chocolate Paramount blend and a house-blended liquor. Chocolate lovers, get ready to swoon over The Trilogy ($16), a decadent melange of 70 per cent dark chocolate sorbet, caramel blanc and dark cacao, served with a double shot of Ozone’s floral and fruity Fitzroy blend.
For drinks, try new cocktails from the bar such as Ashen ($20), a smoky concoction of lapsang souchong assam black tea, citrus and bourbon whiskey topped with star anise; or Eldorado ($20), a take on the whiskey sour with a hint of tropical fruit.
#01-02, 55 Keong Saik Road. Tel: 9889 7005